Classic Blueberry Muffins

These classic blueberry muffins come together quickly with basic pantry ingredients. The key to perfect muffins is gentle mixing and proper baking temperature. Follow these steps for bakery-quality muffins every time.

1. Step 1: Properly preheating your oven ensures even baking and proper rise.

   Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease well with butter or cooking spray.

2. Step 2: Whisking dry ingredients separately ensures they're evenly distributed throughout the batter.

   In a medium bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.

3. Step 3: Proper creaming incorporates air into the batter, creating a lighter texture in your muffins.

   In a large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.

4. Step 4: Adding eggs one at a time prevents the batter from curdling and ensures proper incorporation.

   Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest (if using).

5. Step 5: Overmixing develops gluten, resulting in tough muffins. Mix just until no dry flour is visible.

   Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour (flour → milk → flour → milk → flour). Mix just until combined after each addition.

6. Step 6: Coating berries in flour helps prevent them from sinking to the bottom of the muffins.

   In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour until lightly coated.

7. Step 7: Folding gently preserves the integrity of the berries and prevents the batter from turning purple.

   Gently fold the flour-coated blueberries into the batter using a rubber spatula, being careful not to crush the berries or overmix.

8. Step 8: An ice cream scoop works perfectly for portioning batter evenly.

   Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with the remaining 2 tablespoons of sugar.

9. Step 9: Rotate the pan halfway through baking for even browning.

   Bake in the preheated oven for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

10. Step 10: Muffins will continue cooking slightly as they cool in the hot pan.

    Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. To reheat, microwave for 10-15 seconds or warm in a 300°F oven for 5 minutes.